Appetizers

Beer'n Brat Potato Skins

Ingredients:

• 4-6 small russet potatoes, baked
• ½ cup milk
• 3 T unsalted butter, melted
• 4 T Silver Spring Beer'n Brat Mustard
• ½ cup shredded parmesan cheese
• Salt and pepper to taste
• Bacon bits (we prefer fresh, cooked and chopped bacon)
• Shredded cheese (your favorite)

• Sour cream
• Chives or scallions, chopped

Directions:

1. Preheat oven to 350 degrees. While potatoes are still warm, cut them in half and scoop out the centers leaving roughly one-quarter inch of the potato intact with the skin. Place cooked potato in a bowl.
2. Combine cooked potato, milk, butter, parmesan cheese, Silver Spring Beer'n Brat Mustard, salt and pepper and mix with a fork until well blended and ready to scoop.
3. Using a large spoon, scoop potato mixture and spread in the cavity of the potato skins. Top with shredded cheese and bacon bits.
4. Place stuffed potato skins on a baking sheet lined with parchment paper and bake for 15-20 minutes or until the shredded cheese is bubbling and crisp around the edges.
5. Remove from the oven and let cool for 5 minutes. Serve topped with sour cream and chopped chives or scallions. For extra Zing, add 1 to 2 tablespoons of prepared horseradish to the sour cream and mix well before topping potato skins.